The Official and Original Rice Crispy Bar Recipe

These are my Fall Crispies

In 2017 the Rice Crispy Bar became 70 years old, did you know that? I'm fairly sure they taste as good now as they did back then, too! All that sugariness no doubt sonically preserved the bar. Actually, the rice crispy bar genuinely has a history. The cereal itself hit the shelves in 1928 but didn't gain popularity with children until ten years later when the funny little sound, the snap, crackle, and pop, became a childhood breakfast entertainment. Around our house, Rice Crispies were basically for breakfast alone. Mom didn't consider mixing melted marshmallows in a bow with butter to actually be "baking". She would be right. It was a confection, not a baked good. 

To this day I am not a huge fan of the cereal itself but I can't resist a Rice Crispy Bar and I've found they come in handy when constructing edible 3-dimensional structures, like castles towers, pom trees, and other things.

But here's the original recipe for the original.

• 6 cups of rice crispies, the fresher the better
• 3 tbsp butter
• 1 bag regular marshmallows

1. Melt the butter in a large pot on medium heat (nonstick would be your best bet).
2. Stir in the marshmallows and keep stirring until melted.
3. Add in the rice crispies and remove from heat and mix together.
4. Cool slightly.
5. Grease an 11x9 baking dish AND YOUR HANDS.
6. Press the mixture in and pat it to shape and chill.

You can make variations with colors, flavors, and even additions of things like M&Ms but wait until the very end part before adding these in.

To make the fall crispies: 

During certain times of the year they have pumpkin marshmallows. Melt those as above and add in extra spices to boost the flavor. Top with autumn sprinkles!